Tomato Basil Fish Soup
Photo: Serena Norr
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About
Spring has sprung! The weather is getting warmer. The birds are chirping. The flowers are blooming and soup season is still going strong. Yes, that's right soup's for the summer! Generally, people scuff away from soup during this time of year, turning their noses from the brothy delight with the first sign of the sun. But, dear soupy lovers this is not acceptable! Not only is this the season to test out various types of chilled soups, but you can try lighter soups and ones that incorporate seasonal and fresh ingredients like tomatoes, argula, beans, zucchini and on and on. This is also going to be a bit of a challenge as the temps rise, but certainly one that I am excited to partake in. Starting with this tomato basil fish soup to kick off the spring season. Originally, I wanted to create a tomato basil soup, but after coming home from my local co-op with a gorgeous blend of heirloom tomatoes I realized that I had some Tilapa from Trader Joe's that was in dire need of being used (and not just the same old method of pan firing). So, low and behold the new soupy combo was created using fresh basil and rosemary, mild spices from the pre-seasoned fish, beautiful tomatoes, and the last minute addition of some rice for a light meal. Soups for spring, pass it on!